Ingredients Jump to Instructions ↓

  1. 6 slices (3/4 ounce each) French bread, cut into 3/4 inch cubes 1 teaspoon dried whole oregano 1 clove garlic, crushed 6 cups loosely packed torn fresh spinach 3 cups loosely packed torn radicchio 1/3 cup balsamic vinegar 1 1/2 tablespoons water 1 teaspoon granulated sugar 1/4 teaspoon pepper 2 cloves garlic, minced 2 teaspoons extra-virgin olive oil 1/2 cup (1 1/2 ounces) shaved Wisconsin Asiago cheese

Instructions Jump to Ingredients ↑

  1. Combine bread cubes, oregano and crushed garlic in a large zip-top plastic bag. Seal bag; shake to coat bread cubes. Turn bread cube mixture out onto a 15x10x1 inch jellyroll pan; arrange bread cubes in a single layer. Bake at 350°F (175°C) for 15 minutes or until toasted. Set aside. Combine spinach and radicchio in a large bowl; toss gently, and set aside. Combine vinegar and next 4 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 2 minutes. Remove from heat; add oil, stirring constantly with a wire whisk. Immediately pour vinegar mixture over salad; toss well. Spoon onto serving platter; top with bread cube mixture and cheese. Serve immediately.


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